Alejandra Cota

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Alejandra Cota

Creamy lasagna with mushrooms and spinach

Name: Creamy lasagna with mushrooms and spinach
Prep time: 50 min
Cook time: 50 min
Yield: 6
Cuisine: Internacional
Ingredients: 1/4 cups bacon, finely chopped, for filling; 2 cloves garlic, finely chopped, for filling; 1 cup white onion, filleted, for the filling; 3 cups spinach, baby, for the filling; 2 cups white mushroom, filleted, for the filling; 2 cups Portobello mushroom, chopped, for the filling; 1 pinch salt; 1 pinch black pepper; 4 teaspoons butter, for the white sauce; 3 tablespoons flour, for the white sauce; 1 cup milk, for the white sauce; 1/2 cups white wine, for the white sauce; 1 cup whipping cream, for the white sauce; 1/2 cups cream cheese, for the white sauce; 1 cup parmesan cheese, for the white sauce; 1 pinch salt, for the white sauce; 1 pinch White pepper, for the white sauce; 1 pinch nutmeg, for the white sauce; enough lasagna pasta; 2 cups manchego cheese, grated, for the sauce and for the gratin; 1 Portobello mushroom, cut into sheets, to decorate

20 mins

30 mins

Low

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Alejandra Cota

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This delicious Creamy Lasagna with Mushrooms and Spinach is a perfect recipe for a Monday without meat. To others it is a healthy recipe, since it has all the food groups that we need in a complete meal, such as pasta, vegetables, cheese protein and the fats from the cream. Enjoy a Creamy Mushroom Lasagna and Spinach without meat at your next dinner. This pasta is a great option as part of the Christmas meal.

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Ingredients

6 portions

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Preparation

Preheat the oven to 200 ° C (392F)

Heat a deep pan over medium heat and cook the bacon until it browns and releases the fat, add the garlic, onion, spinach, mushrooms, portobello mushrooms, season and cook for 5 minutes. Remove and reserve.

Heat a small pot over medium heat, melt the butter, add the flour and cook until it browns. Add the milk, the white wine and add the cream to beat together with the cream cheese and Parmesan cheese, season with pepper salt and nutmeg to your liking. Cook until the cheese melts. Once it is boiling, remove from cooking and reserve.

Cook the lasagna slices in boiling water with salt. Drain and reserve.

In a baking dish place the sheets of lasagna, a little sauce and stuffing. Repeat until filling the refractory, ends with sheets of lasagna, more white sauce and grated Manchego cheese. Add portobello and thyme to decorate.

Gratin in the oven for 10 minutes. Remove from the oven, serve and enjoy.